Fish cutlets with semolina. Pollack fish cutlets

Many hostesses undeservedly bypass such a dish as pollock fish cakes, mistakenly believing that it is basically impossible to cook juicy and tasty cutlets from fresh and dry fish. I hasten to dispel your doubts, and even, in a sense, destroy culinary stereotypes, using today's recipe as an example.

I learned the recipe for delicious pollock fish cakes from my mother. I remember how, as a child, I ate them on both cheeks, although I did not like fish. Therefore, I can safely recommend you this option for cooking fish cakes, along with the classic recipe for fish cakes, which I told you about earlier. Pollock is a rather dry fish, but in combination with other ingredients it is great for making cutlets.

If desired, you can additionally add a piece of raw lard or hard cheese to the minced meat. Some housewives add bread soaked in milk to pollock fish cutlets.

Having tried many options, I can say with confidence that with semolina cutlets are tastier and more tender. Try this recipe, it's simple and really delicious.

Ingredients required:

• 850 g pollock
• 1 onion
• 1 potato
• 1 egg
• 2-3 garlic cloves
• 2 tbsp. l. semolina
• 3-4 st. l. breadcrumbs
• 100 ml sunflower oil
• 0.5 tsp ground black pepper
• 0.5 tsp provencal herbs
• salt to taste

Step by step cooking

Defrost the fish first. Then we wash pollock, cut off the tail and fins. Cut the fish lengthwise, take out the insides. Remove the spine and all small bones. We will disassemble the fish into fillets, remove the skin. You can use ready-made frozen boneless pollock fillets.

How to make minced fish from pollock?

Let's skip the pollock fillet through a meat grinder, following the recipe for pollock fish cakes.

Peel the onion and potato. For convenience, cut the vegetables into several parts.

Twist them through a meat grinder and combine with minced fish. Pass the peeled garlic cloves through a press.

We will beat an egg into the minced meat so that the cutlets keep their shape well and do not fall apart during frying. Salt and season the minced meat with black pepper and dried Provence herbs.

Thoroughly mix the minced meat so that it becomes homogeneous.

Add semolina to thicken the mixture. In addition, thanks to semolina, delicious pollock fish cakes will turn out to be more juicy and tender.

Knead the minced meat again and let it brew for 10-15 minutes so that the semolina swells.

We form cutlets

Then we will form small round or oval cutlets. Roll each piece in breadcrumbs.

Pour oil into the pan and let it heat up. Gently place our meatballs in the hot oil. Fry delicious pollock fish cutlets until golden brown on both sides.

If you want, I will teach you how to cook cod fish cakes so that it is very tasty. Having lived all my life in the fish land, I ate, as they say, a “dog” while cooking them, and I know a lot of recipes.

It is clear that just frying a fish is much faster, but after tasting juicy meatballs, you will not regret the time spent on pleasant chores.

The classic recipe for delicious cod fish cakes

If you master the traditional recipe, all the rest will also be simple and understandable. Calorie content, even despite the addition of harmful rolls, will still be small.

Take:

• Fillet - 500 gr.
• Egg - 1 pc.
• White bread - 100 gr.
• Onion - 1 pc.
• Milk - 1⁄2 cup.
• Pepper and salt.

How to make: Above, I explained the process of preparing minced cod meat - this is the basis of classic cutlets.

1. So: in a meat grinder, chop the fish fillet, add the bun soaked in milk, salt, throw in the onion cut into several pieces.
2. It is advisable to pass the minced meat through a meat grinder a couple of times so that the mass becomes more homogeneous. And one more piece of advice: when you start soaking white bread in milk, then cut off the crusts from it (by the way, you can leave them on, pouring the eggs into the middle).
3. I always beat off the resulting mass - I take the minced meat in both hands and slap it back into the bowl, and so on several times. Cutlets after that are more airy.
4. Fry the formed products without breaking the lid. They prepare quickly.

Delicious cod cutlets with lard

The most common recipe, and, I confess, the most delicious since childhood - this is how my mother cooked fish cakes. In this case, it is better not to think about calories.

Take:

• Fillet - 500 gr.
• Baton - 100 gr.
• Egg.
• Bulb.
• Salo - 100 gr.
• Garlic - a couple of cloves.
• Dill, pepper, salt, breadcrumbs.

Salo recipe:

1. Soak the loaf crumb in milk, water, and for now, make minced cod fillet. Scroll the fillet, adding all the other ingredients (it is advisable to pass the minced meat through a meat grinder 2-3 times).
2. Beat off and, having blinded cutlets, fry them.

Chopped cod cutlets with lard and cheese

If you decide on this recipe for delicious cutlets with bacon, then forget about your figure, extra pounds, and just enjoy. The meatballs are made with filling, they can be fried, brought to readiness in the oven. Instead of lard, butter is sometimes taken, mixed with a small amount of unleavened loaf - also unusually tasty.

Take:

• Cod - 1 kg.
• Salo - 150 gr.
• Egg - 2 pcs. + 2 for breading.
• Bulb.
• Butter - 100 gr.
• Processed cheese - 150 gr.
• Mayonnaise - 1 spoon.
• Garlic cloves - 4 pcs.
• Pepper, oil, salt, parsley.

Step by step cooking recipe:

1. Fillet the cod and cut it into small cubes. Salo also cut finely and mix with cod. Beat off the resulting mass.
2. Rub the onion and add to the minced meat, put mayonnaise, spices and parsley there. Minced meat should not turn out liquid, but on the contrary, even a little dryish.
3. And now, as they say, watch your hands: make a cake the size of a palm, put a cube of cheese and butter in the center of it, plus a little garlic crushed through a press.
4. Wrap the filling in this flatbread, making a cutlet.
5. In a separate bowl, beat two eggs for breading. Now dip each meatball first in the egg and then in the breadcrumbs.
6. Then proceed as desired: fry the cutlets, bake them in the oven. Another option is to cook in a slow cooker in the “steamer” mode. You need to eat the dish right away, if you warm it up, it will not be the same.

Recipe for delicious minced cod meatballs

I am sure that this is the most delicious cod recipe that I have ever tried in my life. The original recipe does not contain bread soaked in milk, but it is not forbidden to add it if you wish.

Take:

• Fillet - 400 gr.
• Onion + egg - 1 pc.
• Flour - 2 large spoons (my daughter sometimes replaces flour with starch).
• Mayonnaise - 3 large spoons.
• Butter.
• Salt, dill and pepper.

Step by step preparation:

1. Cut the fish fillet into small cubes, as an option - tear, but it is more convenient with a knife.
2. Finely chop the onion and fry it in butter. You can, I don’t argue, save a little and take vegetable, but sometimes I indulge myself.
3. Mix chopped cod with fried onions in a bowl, beat in an egg, add chopped dill. Add mayonnaise with flour, salt and pepper.
4. Mix the minced meat well and send it to the refrigerator for half an hour to brew. It will not be cool, and it is quite difficult to form cutlets from it. Therefore, act with a spoon - scoop it up and put it in a pan in hot oil.
5. Flatten each cutlet on top and fry.

How to cook delicious cod meatballs

Spend a few minutes reading my tips for cooking cod meatballs, a little "education" will help you feel confident, even if you are doing it for the first time.

How to make minced fish

It is very easy to make minced fish meatballs on your own, especially since there are no problems with kitchen helpers now. The cod from which we will make minced meat is quite large and it is not difficult to fillet it at all.

• Cut off the fins, spine and tail, set aside on the ear, and chop the rest in a meat grinder or work with a blender.
• Simultaneously with the fillet, chop the onion and the roll soaked in milk (just squeeze a little).
• An egg, black pepper and salt are always added to any minced meat. Other ingredients are added based on your preferences and following individual recipes. But, believe me, no matter what you add, cod meatballs will always be deliciously tender, juicy and extremely tasty.

A couple of tips:

• Be sure to let the minced meat stand for a while, and only then drain off the excess liquid.
• If it seems to you that the stuffing is too liquid, put a little more bun.
• You can replace the bun with raw potatoes, cabbage, in this case they are finely rubbed.

Breading:

Formed cutlets roll in flour, breadcrumbs. But if you are steaming them, then there is no need for breading.

What is put in minced fish:

To diversify the recipe, a variety of greens are put in minced meat. Traditionally - parsley and dill. And then according to your desire.

Very tasty are cod cutlets with semolina, cottage cheese, lard, celery, mayonnaise, sour cream. Your meatballs will become tastier if you add some oily fish to the cod.

Cod cutlets from Yulia Vysotskaya - a recipe for a couple

I confess that I am not a big fan of Yulia Vysotskaya's cuisine, but I really liked this steamed recipe, the video of which I offer you. I cooked it and the meatballs came out tender and delicious.

Cutlets with cottage cheese in the cod oven

I propose to do it in the oven so that you get a diet dish suitable even for the smallest children.

Option 1. You can also fry, it will be incredibly tasty.

2. In a dish not intended for babies, instead of sour cream, add tomato sauce (dilute a little with water), you can also add spices.

Take:

• Fish - 1 kg.
• Cottage cheese - 300 gr. (much will depend on cottage cheese, try to choose not sour, well, be stricter about fat content - you don’t need it).
• Baton - two slices.
• Low-fat sour cream - 100 gr.
• Milk - 1⁄2 cup.
• Onions and carrots - take 1 pc.
• Salt and oil.

Step by step preparation:

1. First of all, soak the loaf slices in milk and start cooking minced meat.
2. Make a fillet of fish, chop, then send peeled and coarsely chopped carrots and onions there.
3. It is advisable to wipe the cottage cheese through a sieve, otherwise its grains will be visible in the product, which not everyone likes. I take this calmly, so I don’t always wipe it, I’m lazy (children, of course, need to wipe it).
4. Combine minced meat, mashed bun and cottage cheese, salt, mix and leave to brew for half an hour. During this time, prepare sour cream for pouring: dilute it a little with water.
5. Form cutlets, and, putting them on a greased baking sheet, pour sour cream. Now send to the oven at 180 ° C. For 40 - 50 minutes.

Cod cutlets with semolina

A variant of children's cutlets, however, they will also be loved by adults. By the way, if you have molds on the farm, then you can put the minced meat in them (by pouring breadcrumbs on the bottom, and then sprinkling cutlets on top), then carefully remove and fry. You will have to tinker, but the children will like it.

Take:

• Fillet - 400 gr.
• Manka - 4 tbsp. spoons.
• Baton - a couple of slices.
• Egg.
• Cream (milk) - 100 ml.
• Dill, breadcrumbs, salt and butter.

Cooking:

1. After grinding the cod fillet, add the egg, semolina to it, mix and set aside for half an hour.
2. Crumble the loaf soaked in cream, add to the minced meat, chopped dill there and stir well again to get a homogeneous minced meat.
3. Beat the minced meat and form cutlets. Fry in hot oil.

My culinary friend Ilya Lazerson will tell you about the principles of making delicious cod cutlets and more. Listen and repeat, you won't regret it. Be full and healthy! With love… Galina Nekrasova.

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Cooking a delicious and at the same time very interesting dish is not difficult if you know how you can surprise and please your loved ones. Although fish cakes are not new, they have been forgotten a little lately. It is worth correcting this annoying misunderstanding and creating a small culinary masterpiece with your own hands. Many who have not tried this dish before will definitely be delighted. After all, its taste and appearance are on top.

One of the most popular fish suitable for making cutlets is pollock. It has a lot of meat and almost no bones. Taste qualities are also very worthy and with the help of certain products they increase by an order of magnitude. Moreover, this option is also budget-friendly. It is not necessary to use expensive ocean red fish for this recipe, but pollock will be an ideal option.

How to cook fish

Many consider pollock an unsuitable fish due to its dryness and insipid taste. But, skilled housewives know very well how to fix it. Moreover, due to certain ingredients, you can always enrich the palette of tastes, and eliminate dryness with the help of minor tricks. As a result, the meat is unusually juicy and tasty.

Ideally, you should use a whole fillet in cooking. It is not so expensive, but it takes an order of magnitude less time to cook. In this way, unnecessary bones can be avoided. If there was no fillet, then you can try to cut the carcass into portioned pieces yourself.

Most often, carcasses are sold already without a head and scales, and you can gut them without any problems. For this purpose, they are well washed and dried. The head is separated before the end of the gills, and the tail should be carefully cut off before the beginning of the skeleton of the fish. Cut the fins with scissors. Cut the abdomen with a sharp knife and gently draw from the beginning to the end of the abdomen. Take out the excess and remove the film. Rinse well.

On the fish, make a neat longitudinal incision in the back and abdomen. Using a knife, lift the meat and separate the fillet. Do the same procedure on the other side. The bones are well separated. The result is a good full-fledged fillet without unnecessary bone formations.

It is not difficult to separate the meat from the bone on your own. The main thing is to make at least a little effort and acquire accuracy. And then the first-class fillet in 10 minutes will be ready for cooking cutlets.

Classic recipe with step by step photo

This recipe is easy to make and incredibly delicious. It can be created by both a novice cook and an experienced cook. The main thing is to want to do something original and interesting.

Ingredients:

• Pork fat - 150 grams.
• Pollock - 600 grams.
• Whole milk - 1/2 cup.
• Selected egg - 2 pieces.
• Onion - head.
• Oatmeal - a glass.
• Vegetable oil - 1/2 cup.
• Spices.

The dish is designed for 6 people.

Cooking process:

1. Cut the fat and fillet into slices. Pass through a meat grinder.

2. Do the same procedure with onions.

3. Beat the egg. Sprinkle with the required amount of spices. Mix well until a homogeneous dense mass is formed.

4. Gradually pour in the milk and mix the minced meat. Carry out the procedure until it acquires a viscous consistency and stops sticking to the dishes.

5. Beat the egg with pepper. Grind oatmeal until fine crumbs. Pour into a bowl for breading.

6. Heat up the pan. Pour oil on it. Bring to a boil. Make patties with wet hands. Dip first in the egg, then in the chopped oatmeal, put in the pan.

7. As soon as the crust is browned, turn over to the other side. Ruddy cutlets need to be stewed a little until fully cooked for another 5-6 minutes.

8. Turn over again to make the crust crispy.

Serve with vegetables and rice. The shell is ruddy and crispy, and the cutlets literally melt in your mouth due to their delicate texture.

Watch also our video recipe:

Bon appetit!

How to cook meatballs in the oven

Many rightly argue that pollock is the most delicate fish from which you can make anything. And at the same time, it is low in calories, so it is great for a dietary diet. If you combine all the ingredients correctly and make the original sauce, the result will be excellent.

Ingredients:

• Pollock fillet - 700 grams.
• Semolina - 1/4 cup.
• Breadcrumbs.
• Choice egg.
• Baton - plate.
• Spices.
• Butter - 50 grams.
• Whole milk - a glass.
• Vegetable oil - 50 grams.
• Onion - 2 heads.
• Carrot karoteli - 2 root crops.
• Sour cream 15% - 50 grams.

The dish is designed for 8 persons.

Cooking process:

1. Prepare all foods.

2. Pour the milk into a deep container. Add semolina and a slice of bread. Mix thoroughly until a homogeneous mass is formed. Let it swell. Pour in the melted butter.

3. Carefully process the fillet, pass through a meat grinder or chop using a blender. Mix with milk mass. Add spices.

4. Peel the carrots and onions from excess. Cut the root crop into thin strips, chop the onion well. Mix sour cream with egg and milk. Add spices to taste. From the cutlet mass, make small cutlets and roll each in breadcrumbs. Despite the fact that the mass is not dense, you must try to form the same balls. In the future, pollock prepared in this way will literally melt in your mouth.

5. Lubricate the baking sheet with vegetable oil. Carefully arrange cutlets. Sprinkle with onions and carrots. Pour in the sauce. Preheat the oven to a temperature of 200 degrees. Place the dish for 20-30 minutes, bake at 180 degrees.

6. Get and arrange on portioned plates. Top with greenery.

Quite quickly and at the same time incredibly tasty, you can literally create a culinary masterpiece that melts in your mouth. Pollock turns out incredibly juicy thanks to a simple sauce.

Fish cutlets with semolina

To please yourself and your loved ones with something unusual is simple. To this end, it is worth going for a little experiment. The result will definitely exceed expectations and will be beyond praise.

Ingredients:

• Fillet hake - 800 grams.
• Pork fat - 200 grams.
• Choice egg.
• Semolina - 1/2 cup.
• Spices.
• Onions - a couple of heads.
• Breadcrumbs.

The dish is designed for 7 persons.

Cooking process:

1. Prepare the fillet.

2. Cut the fat into portions and twist the pulp in a meat grinder, add onions and process in the same way. Drive the egg and spices into the resulting mass.

3. Pour semolina and knead. Pour a tablespoon of vegetable oil and repeat the procedure.

4. Leave the minced meat to insist for the semolina to swell. Form cutlets from the mass. Sprinkle with breadcrumbs.

5. Heat up the pan. Pour in vegetable oil. Pour into warmed butter. Fry on both sides until crispy.

6. Transfer the cutlets to a saucepan with a thick bottom. Add a small amount of water. Put on a slow fire to extinguish for 5-8 minutes.

7. Put on a plate and decorate with herbs.

Bon appetit everyone!

For a couple

This option is great for a dietary diet. Delicate food will appeal to connoisseurs of a healthy lifestyle. At the same time, this will not affect the taste in any way.

Ingredients:

• Pollock fillet - kilogram.
• Bulb onions.
• Butter.
• Choice egg.
• Spices.

The dish is designed for 9 people.

Cooking process:

1. Process the pollock fillet into minced meat. Mix with spices.

2. Beat the egg and mix.

3. Moisten hands with water. Form blanks.

4. Lubricate the grill of the double boiler with butter.

5. Pour water into the mold. Lay out the blanks in the form.

6. Cook for at least 20 minutes.

7. Serve cutlets sprinkled with herbs, and with low-fat sour cream.

Very simply and very quickly, you can cook a dish that is perfect for the diet of children and adults. It is also very light and tasty.

With cottage cheese

Inveterate chefs are well aware that if you add an interesting product to a simple recipe, it will sparkle with new colors. In this case, the result will be excellent and very interesting.

Ingredients:

• Pollock fillet - 600 grams.
• Cottage cheese natural - 120 grams.
• Onion - head.
• Baton - 2 slices.
• Milk - 50 milligrams.
• Flour - 2 tablespoons.
• Choice egg.
• Spices.

The dish is designed for 4 persons.

Cooking process:

1. Prepare the fillet.

2. Peel the onion. Cut into small pieces. Saute on a hot skorod with a small addition of vegetable oil until a golden color is obtained.

3. Cut the fillet into small pieces. Thus, chopped meatballs will be obtained.

4. Rub the cottage cheese through a sieve and transfer to the fish.

5. Place the onion in the container.

6. Cut off the crusts from the loaf. Soak in milk for 5 minutes. Get, squeeze, place with other products.

7. Add the egg to the minced meat with spices. To stir thoroughly.

8. Knead again with your hands. This will help create the best consistency for the minced meat and saturate it with oxygen.

9. Form blanks. Roll them in flour. Heat up the pan. Add sunflower oil. Place cutlets in hot oil. Turn the fire down to medium.

10. Get it, pour over with sour cream sauce and garnish with herbs.

Thanks to an unusual product, the result is extraordinary both in terms of taste and usefulness.

dietary

This option is ideal for literally everyone at the same time, even despite certain tricks, the taste remains at the same height. And most importantly, that such a recipe will appeal to everyone without exception.

Ingredients:

• Pollock - 700 grams.
• Choice egg.
• Wheat flakes.
• Breadcrumbs.
• Onion - two heads.
• Cream - 1/2 cup.
• Dry dill - a teaspoon.
• Spices.

The dish is designed for 8 persons.

Cooking process:

1. Prepare the necessary products.

2. Process fillets and onions with a blender.

3. Add cream, dill, cereal, spices. Mix thoroughly.

4. Stir the mass until it becomes homogeneous and dense.

5. Make cutlets. Sprinkle with breading.

6. Lubricate the mold with oil. Post the blanks. Add to bowl of water. Put on cooking for 15-20 minutes.

7. Get out of the mold and decorate with greenery

Such a dish is ideal in the diet diet and kids trying new foods will also like it.

Lenten

This option is incredibly in demand during the period of Orthodox fasting. At the same time, the absence of animal products does not affect the taste at all. The only thing you need to know is the secret product that will hold the total mass together and create a unique taste.

Ingredients:

• Pollock fillet - 600 grams.
• Semolina - 60 grams.
• Onion - head.
• Sesame - 10 grams.
• Wheat flour - 40 grams.
• Breadcrumbs.
• Vegetable oil - 2 tablespoons.
• Spices.

The dish is designed for 6 people.

Cooking process:

1. Rinse and dry the fillet.

2. Separate the pulp from the ridge.

3. Place portioned pieces in a blender. Add semolina, egg, onion, spices and flour. Rework carefully.

4. Poison crushed foods to “rest” for half an hour. This will allow the texture to become firmer and the gluten from the cereal and flour to swell better.

5. Form from the mass of the workpiece. Use breadcrumbs to coat.

6. Roll part of the blanks in sesame seeds. Fry until golden brown in a pan with sunflower oil.

Wonderful ruddy products, especially in sesame, will appeal to everyone. The result is incredibly tasty and nutritious.

Recipe in a slow cooker

This option is incredibly tasty, especially when you consider that it has much more benefits than standard semi-finished products. If done correctly, the result will definitely exceed expectations.

Ingredients:

• Pollock fillet -90 grams.
• Bulb onions.
• Oatmeal - 150 grams.
• Selected egg - a couple of pieces.
• Cream - 70 milligrams.
• Vegetable oil - 150 milligrams.
• Flour.
• Spices.

The dish is designed for 7 people:

Cooking process:

1. Pass the onion, fillet through a meat grinder.

2. Add cream, eggs and spices. Knead.

3. Pour in the oatmeal and mix thoroughly. Let the mass stand. It is important that the oatmeal is swollen. The juiciness of minced meat will depend on this.

4. Form blanks from the mass and roll them in flour.

5. Pour oil into the multicooker. Place cutlets neatly. Fry on the "Fish" mode for about 10 minutes. If with an open lid, then at least 15.

6. Turn over to the other side and cook the same amount more.

7.Pull out. Serve with garnish.

True connoisseurs of fish delicacies will definitely like this option.

Calorie content of fish cakes

Every connoisseur of slender forms is well aware that pollock fish cakes are an ideal dietary dish. If you cook them in a double boiler or bake, then the calorie content of one serving will be no more than 100 kcal.

Recipes with fried fish are more nutritious and contain about 150 kcal per 100 grams. At the same time, they contain more nutrients needed by the body, so nutritionists recommend consuming such fish at least a couple of times a week. The bigger, the better. This will benefit the body as a whole.

Secrets of cooking fish cakes

• Sophisticated fish lovers are well aware that pollock belongs to dry varieties. But, this will in no way affect the taste of the result if you add lard. It will enhance the taste and add juiciness.
• Bread pre-soaked in milk or cream makes the products more juicy and does not increase the number of calories.
• Fresh cabbage will not only add juiciness, but also create a special taste. To obtain a uniform consistency, it must be twisted in place with the fillet. Thus, fresh potatoes can also be used.
• Breading blanks must be very carefully. This will prevent the juice from flowing out. The first roast is fast until crispy. This will allow you to simultaneously get a crispy surface with delicate contents.
• Cheese, herbs, spices and many other favorite foods will help diversify the taste palette. Almost everything goes perfectly with pollock.
• Pollack cutlets can be cooked using various devices: an oven, a grill, a frying pan, a double boiler and a slow cooker. The final taste of the product will depend on the method.

Pollack cutlets are something worth adopting and trying at the first opportunity. They are sure to amaze with their taste palette and will appeal to true seafood lovers.

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Cod meat has a large amount of nutrients, contains animal protein and has a low calorie content. Therefore, housewives prefer to use cod fillet as the basis of any dishes. Try to cook cod fish cakes according to recipes. It will turn out very tasty, tender and elegant.

Cod fish cakes - a classic recipe

Fish cutlets according to this recipe are very soft, tender. They can be served with any side dish.

List of components:

• Fillet - 0.5 kg;
• White loaf - 0.2 kg;
• 1 onion;
• 2 eggs;
• Semolina - 0.05 kg;
• Ground pepper and salt to taste.

Cooking process:

1. The first step is the fillet. Rinse and dry it, scroll in a meat grinder, while using a large grate. Sprinkle salt and pepper into the fish mass.
2. Chop the peeled onion into small pieces and crumble into cod meat.
3. We are working on bread. Soak the pieces in milk, then squeeze.
4. Separately, break the eggs one by one into a bowl, sprinkle the egg mass with semolina and mix together with the slices of the loaf. Pour the resulting mixture into the minced meat and mix everything.
5. Form cutlets from the base and transfer to the pan. Wait until both sides turn brownish.

How to cook cod cutlets in the oven

• Fish fillet - 1 kg;
• White loaf - 0.2 kg;
• 1 egg;
• Vegetable oil of any kind - 35 gr;
• Mayonnaise sauce - 40 gr;
• Half a head of garlic;
• Salt - 30 gr;
• Black pepper - 5 gr;
• Sugar - 50 gr.

How to cook minced cod fish cakes:

1. We dip the bread into milk, and then we take it out and squeeze it out.
2. We clean the onion and chop it into small cubes.
3. Pour any kind of oil into a frying pan and process pieces of onion in it.
4. We turn on the meat grinder and pass through it a clean boneless fillet, garlic, onion and slices of bread.
5. Squeeze mayonnaise into the meat mass, break the egg, pour salt and spices.
6. Pour the oil juice that remains after the onion into the mixture.
7. We make meatballs out of it. Minced meat should be enough for 20 pieces.
8. The baking sheet must be greased with oil and laid on it with a special film.
9. With a brush, you can coat each cutlet with mayonnaise before laying them on a baking sheet.
10. We turn on the empty oven, after a minute we stir the cutlets into it.
11. Bake for about 45 minutes. The temperature indicator is 150.
12. The finished dish can be beautifully decorated with tomatoes, cucumbers and served with a side dish.

Delicious cutlets in a steamed multicooker

With smart kitchen appliances, you will spend 2 times less time. Steamed cutlets are lush, airy, and your household will not complain about the dryness of the meat.

Recipe Ingredients:

• Cod fillet - 0.45 kg;
• Gray bread - 0.08 kg;
• 5 bulbs;
• 1 egg;
• Breadcrumbs for breading - 0.03 kg;
• A few cloves of garlic;
• Salt and spices to taste.

How to cook

1. Let gray bread soak in milk or water.
2. Process the onion, bread slices and garlic in a meat grinder along with the fillet.
3. Break the egg into the crushed mixture and add the breadcrumbs.
4. Put the bowl with the meat mass in the refrigerator for 60 minutes.
5. During this time, the minced meat will get stronger and you can make cutlets out of it.
6. Put the lumps of raw minced meat on the steam nozzle for the multicooker.
7. Turn on the "steam" function. Time - 25 minutes.

Cod fish cakes with oatmeal

Instead of bread, cooks sometimes use oatmeal in recipes. So the cutlets are more satisfying.

List of ingredients:

• 1 kg mince
• Two eggs
• One bow
• 0.2 liters of milk
• 135 g oatmeal
• Greens, spices and oil - to taste

Cooking method:

1. Let's talk about oatmeal. We pour them into a separate bowl, pour milk there and add raw yolk with protein. Leave it like this for half an hour.
2. We spread the present mixture in minced fish and add spices.
3. We beat off a lot of meat and flakes and sculpt the rounded shapes of future cutlets.
4. Now it remains to fry them until a light crust forms.

Recipe for fish cakes with semolina

Semolina goes better with fish than flour. Semolina prevents the dish from falling apart, but does not make it too hard and dry.

A set of ingredients:

• Cod fillet - 0.5 kg;
• Semolina - 0.1 kg;
• One bow;
• One egg;
• Milk cream - 0.1 kg;
• Black ground pepper and salt to taste.

How to make the most tender meatballs:

1. Grind the fish fillet. For this, a meat grinder or blender is suitable.
2. We carry out the same procedure with a bow and add it to the march.
3. Pour cream, egg into this mixture, pour semolina, pepper and salt.
4. We put everything in the refrigerator for 1 hour.
5. After the passage of time, we sculpt cutlets from the cooled minced meat.
6. Dip them in flour and put them in a hot pan. Fry.

Diet cod cutlets

You will need:

• Cod fillet - 0.4 kg;
• One bow;
• Carrots - 0.60 kg;
• Soy sauce - 55 ml;
• A bunch of green onion stalks;
• Spices and salt to taste.

Cooking method:

1. Chop the fish fillet.
2. Peel vegetables and finely chop.
3. Do the same with green onions. Add processed ingredients to minced meat.
4. Pour soy sauce on top, sprinkle with pepper and salt.
5. Wet your hands and form cutlets from the meat, put on a baking sheet lined with baking paper.
6. Set the oven mode to 200 degrees, place a baking sheet there. Cook 40 minutes.

If you are on a diet, do not serve cooked fish with a fatty side dish. It is best to decorate the dish with fresh vegetables. Minced cod fish cutlets will delight you with their delicate taste and low calorie content.

Cod fillet with sour cream

Sour cream will give the fish dishes an amazing mild taste, and the meatballs will not be dry after the oven.

Cod is a fish of the oceans and seas, which is second only to herring in the size of the catch. It is low in calories, has little fat, so it is well absorbed by the body. This marine fish contains amino acids, protein, calcium, phosphorus, which has made it a popular ingredient in cooking. Especially good are cod fish cakes, which are a favorite dish of children and adults.

Techniques and secrets of cooking

The calorie content of cod cutlets is very low - only 150 kcal per 100 grams of the finished product. Accidentally falling small bones into minced meat are not a problem for the elderly and children - they are perfectly ground in a meat grinder. There are a lot of recipes for cooking cod cutlets, because the most unexpected ingredients are added to minced meat: potatoes, cottage cheese, oatmeal, various sauces.

Whatever recipe is chosen, the main thing is to properly prepare the cod. When choosing this fish species, you should know that for 4 cutlets you will need one medium-sized carcass. It must first be freed from scales, then cut off all the fins and rinse. After that, with a thin sharp knife, you need to separate the skin from the fillet, remove all the bones, and then start cooking the minced cod, adding the selected products.

Recipes for cod fish cakes with photos

Juicy cod cutlets are prepared in a pan, in the oven or steamed. Additional ingredients are added, depending on which recipe is chosen, to better emphasize the fishy taste. We must not forget about seasonings that add spice to cutlets. Add nutmeg, black pepper, aromatic Mediterranean herbs to the minced meat and the dish will “sparkle” with a new aftertaste. We offer step-by-step recipes with photos of the best options for making juicy cutlets.

In a slow cooker

If you want to make codfish cakes for kids, then the best way to cook them is to use a slow cooker. Cooking dishes using different modes, depending on taste. Optionally, choose the programs: "Steam", "Baking" or "Frying".

Ingredients:

• 400 g fish fillet;
• two onions;
• a small piece of loaf crumb;
• 1 st. a spoonful of sour cream;
• one egg;
• frying oil;
• salt, dry basil - optional.

1. Wash the fillet, dry, cut.
2. Soak the loaf crumb in water or milk, then squeeze.
3. Chop the onion, fry.
4. Grind the fillet again with the crumb, add the rest of the products to the minced meat.
5. Pour vegetable oil into the bowl of the multicooker, turn on the "Baking" mode, put the formed cutlets on the bottom of the unit.
6. Bake on each side for 10 minutes.
7. Serve with potatoes, porridge or vegetables.

In the oven

Very tasty and tender cod cutlets are obtained in the oven. For their preparation, you can use eggs, bread or cook without eggs and without bread. Housewives add cheese, herbs, prunes to minced meat, and some generally cook cod fish cutlets with lard. We offer to learn how to cook this delicious dish with cottage cheese.

Ingredients:

• 350 g cod fillet;
• 150 g fat-free cottage cheese;
• a piece of white bread (preferably stale);
• egg protein (1 pc.);
• one bulb;
• salt, vegetable oil

1. In a meat grinder, twist together the fish, onions and cottage cheese.
2. Soak the bread in water, squeeze out, add to the minced meat.
3. Enter crude protein, salt, oil, mix.
4. Form cutlets, roll in breadcrumbs or flour, put on a baking sheet.
5. Bake for 30 minutes at t180 C.

To obtain a delicate texture, it is better to remove fish dishes from the oven 2-3 minutes before final readiness. Under foil or a lid, they will independently reach an ideal state.

Cod fillet cutlets in a pan

Many housewives prefer to fry cutlets because this is the fastest way to cook them. Chopped fish cakes made on the stove with the addition of herbs and mayonnaise will pleasantly surprise even a gourmet.

Ingredients:

• 400 g fish fillet;
• one chicken egg;
• one bulb;
• 3 art. l. flour;
• 3 s. l. mayonnaise (preferably homemade);
• dill, salt, pepper.

1. Peel the onion, chop finely.
2. Grind the loin, combine with onion and egg.
3. Enter all the remaining products into the minced fish (grind the dill).
4. Gain a homogeneous mass with a spoon and spread it on a preheated pan.
5. Fry the cutlets on both sides until golden brown.

Hostess tip! To get the most juicy dish when frying, use a little trick: fry the cutlets on the first side a little longer than on the second.

Steamed cod cutlets

Steamed lean cod cutlets will be appreciated by diabetics and those who are on a low-calorie diet for weight loss. To prepare them, use a double boiler, slow cooker or a regular colander with a saucepan. Steam cutlets do not need to be rolled in breadcrumbs or flour first, as the minced meat does not stick to the edges of the steamer.

Ingredients:

• half a kilo of fish fillet;
• carrots, onions (1 pc.);
• one egg;
• salt, marjoram dry dill;
• 2 tbsp. l. flour.

1. Cut the fillet into pieces, pass through a meat grinder along with the onion.
2. Drain excess liquid through a colander.
3. Add grated carrots, stir, then add the rest of the food.
4. Roll the balls formed from the minced meat.
5. Put them in a steamer bowl, cook for 20 minutes.

Classic recipe with semolina

A real culinary masterpiece is minced cod meat cutlets with semolina. Just do not add too much semolina to the minced meat so that the dish preserves the fish base as much as possible.

Ingredients:

• 300 fish fillets;
• 2 tbsp. l. decoys;
• one egg;
• one bulb;
• breadcrumbs;
• salt pepper.

1. Cut the fillet, chop together with onions.
2. Add the rest of the products to the minced meat, mix.
3. To make the semolina swell, set the mixture aside for 20 minutes.
4. After moistened hands, form balls, roll in breadcrumbs, fry on both sides in a pan.
5. Then add a little water and simmer them over low heat for another 10 minutes, so that they become softer in texture.
6. Garnish the finished cutlets with a slice of lemon and a fragrant sprig of dill.

Video recipe from Yulia Vysotskaya

Nutritionists around the world talk about the benefits of steam fish. The advantages of this preparation are obvious: the fish retains its natural color, taste, shape, smell, most of the trace elements and vitamins. For steaming, no broth or oil is needed, so the dish comes out dietary. Check out another recipe for codfish cutlets from Yulia Vysotskaya: